Beef Salivary Glands, Lymph Nodes and Cheek Fat

Raziaar

Raziaar

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Those are the first three ingredients on this tube of chorizo I bought.

Should I eat it? Sounds pretty disgusting from the ingredients even by sausage standards. How exactly are salivary glands and lymph nodes beefy in taste and texture?

Really what the hell is Chorizo made out of typically? I know there's different kinds of Chorizo in the world.

RJMC help me out my Spanish speaking brother!
 
Don't do it. For the love of god, don't.
















It's made of people. But no really. Don't. That sounds nastier than blood pudding.
 
Tollbooth Willie said:
Don't do it. For the love of god, don't.
















It's made of people. But no really. Don't. That sounds nastier than blood pudding.
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I actually got both kinds. Pork and Beef. It seems they use the same parts for both. That's some brutal ****ing honesty on the packaging right there.

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Mmmm Mmm... mmmm.

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Pretty gross that they don't seem to use anything except lymph nodes, salivary glands, and cheek fat. At first, I assumed you meant it was a bulking agent, but there's no other meat there for it to bulk, in which case: D:
 
God. I can't even find out what a pile of Lymph Nodes or Salivary Glands looks like.

I WANT TO SEE A PLATE FULL OF SALIVARY GLANDS AND LYMPH NODES to see how gross it is.
 
Love a good lymph node. You know eating salivary glands actually increases your capacity to salivate, right? These days I just need one look at a rasher of bacon and it's on with the waterworks. You're going to need a dinghy when I'm around, son.
 
Sulkdodds said:
Love a good lymph node. You know eating salivary glands actually increases your capacity to salivate, right? These days I just need one look at a rasher of bacon and it's on with the waterworks. You're going to need a dinghy when I'm around, son.
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Gross dude. :p


So anyway I fried some of this up. It starts out solid... but it basically turns into really liquidy chili consistency. It's real gross when you're kind of chopping it apart as you heat it up. There's long stringy white bits inside of it and like pads of rubbery fat(cheek fat?)

That all melts away though and it becomes one homogenous chili like liquid.

HOW ARE YOU SUPPOSED TO DRAIN THE FAT AWAY FROM THIS SHIT? I saw no feasible way to drain the excess fat away like you can with ground beef.

AFter it was cooked up I added some eggs in it and sort of scrambled everything together.


It kind of tastes like salty, SLIGHTLY meaty eggs flavored heavily with chili powder. There's almost no sausage like meaty texture to it.
 
Never looked at the ingredients of a chorizo but it's lovely in a bolognese.
 
cant see OP however chorizo is just like any other sausage except with peppers and paprika. also if it aint from spain then chances are it sucks


artegallego4.jpg
 
Visit CaciqueUSA.com for a recipe, to give a tiny bit of dignity to this abomination.
 
I present some of the images i got when i typed 'lymph node' into photobucket

lymphnodea.jpg

axillarybubog.jpg

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Enjoy your sausage, Mr. Raziaar
 
Yes. Lymph nodes are the parts that fight off infection when you get sick by trapping all sorts of strange stuff. I imagine those cattle and pigs get lots of infections and their lymph nodes get extra swollen and juicy.
 
Keyword: juicy.

But hey Im in portugal atm. If you buy decent chorizo, its pretty good. You seem to have opted for the 'budget' version though.
 
It was the fancy brand that Unfocused recommended! I thought it was a budget brand but it didn't seem to be from their website!

Also, Spanish Chorizo is entirely different than Mexican Chorizo. Much different consistency apparently.
 
Umm... I read that website address from the first picture you posted, lol.
 
Unfocused said:
Umm... I read that website address from the first picture you posted, lol.
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:LOL: I thought you were like a shill or something. "HEY GUYS, I LOVE THIS PARTICULAR BRAND OF CHORIZO! I ALSO HAVE A FAVORITE BRAND FOR PLANTAINS!"
 
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